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Basil
Oct 13, 2018 7:48:56 GMT -5
Post by organic15 on Oct 13, 2018 7:48:56 GMT -5
Hello friends! I am coming to you with a problem that I often have to struggle with. I bought basil like 3 x and every time it withered. I don't know if I am doing something wrong or what? I will tell you how I take care of it. - it is placed on a windowstill in a kitchen with other herbs (they all are in good condition except basil) - I water it every day with water (it is not fresh, I water it always with 2-3 days water) - it is in neutral soil in a pot Could you tell me what do I do wrong?
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Basil
Oct 13, 2018 8:18:14 GMT -5
Post by lilolpeapicker on Oct 13, 2018 8:18:14 GMT -5
First welcome. Secondly, where do you live, regionally not specifically. Do you know what zone you are in? How much sun does that window get? Basil needs 6-8 hours of direct sunlight. It is tough to keep it going because of it. Myself, I would water 2-3 days apart and you could try using a kelp(seaweed) solution, mixed ahead of time and add it as directed on the container. Do you water with fish emulsion for nitrogen?
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Basil
Oct 13, 2018 9:50:52 GMT -5
Post by desertwoman on Oct 13, 2018 9:50:52 GMT -5
Welcome organic15.
How big is the pot of basil? What other herbs are on the windowsill?
Basil is an annual, many other herbs are perennial. Basil likes to be kept warm. Perennials/biennials like it cooler. If that windowsill gets cold at night, that could be part of the problem. Basil loves heat and easily suffers from cold exposure. Also, I'm thinking it's overwatered. Herbs like to have the soil dry out some between waterings. Excess moisture prevents roots from getting oxygen they need.
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Basil
Oct 13, 2018 17:12:48 GMT -5
Post by lisaann on Oct 13, 2018 17:12:48 GMT -5
organic15, I water it every day with water I'm thinking it's overwatered I can't think of any plant that needs watered EVERY day while it sits in the house. Pots DO need watered EVERY day when they are outside in the summer. The wind and sun and speedy growth of a plant demands everyday watering while outside. BUT: when you bring that pot in the house, the growths slows, and the soil does not dry out very fast anymore. Because of that, some plants develop ROOT ROT or other ailments if you keep watering the plant like you did when it was living outside. Why do you feel the need to water the plant every day, or why do you feel the need to keep the soil wet? Most plants in pots really do like to have the soil dry out between waterings in the winter short day period, but if you have an idea of why the plant needs to be wet, we can all discuss it together. It will give us a topic to discuss! Waving at you!
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Basil
Mar 9, 2019 7:44:55 GMT -5
Post by Mumsey on Mar 9, 2019 7:44:55 GMT -5
Started 4 kinds of basil this morning. Large Leaf Italian, Cinnamon, Serrata and Everleaf. Usually I do only one. The cinnamon was a free seed packet from Baker Creek.
I figure since they have free shipping now, one can spread out seed orders and get something free each time. Order a couple every week. I've only ordered twice and can't think of another thing I need.
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Basil
May 30, 2019 23:39:24 GMT -5
Post by pepperhead212 on May 30, 2019 23:39:24 GMT -5
Here are the basils I have in the container - more in the herb bed, but these will probably be more than I will need. Two seratta on left, two everleaf on right, Siam Queen in middle front, and Gecofure in middle back. The everleaf is smaller than the rest, though not so much in the herb bed. Basils 5-29 by pepperhead212, on Flickr
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Basil
May 31, 2019 0:15:45 GMT -5
Post by binnylou on May 31, 2019 0:15:45 GMT -5
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Post by ahntjudy on May 31, 2019 6:48:56 GMT -5
They are some really nice looking basils pepperhead212... That's a nice shot of part of your gardens too...
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Basil
May 31, 2019 8:34:56 GMT -5
Post by desertwoman on May 31, 2019 8:34:56 GMT -5
That's a nice shot of part of your gardens too... I was thinking the same thing! I am curious about basils pepperhead212, You have opened my eyes and expanded my thoughts on basil. I've always grown and used the genovese, as I am most familiar with basil in Italian cooking. And so when a different ethnic recipe calls for basil, I simply use what I have. So my questions are: how do the flavors differ? How do you know how to choose the best basil for a dish?
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Basil
May 31, 2019 10:02:32 GMT -5
Post by pepperhead212 on May 31, 2019 10:02:32 GMT -5
what are you hoping to catch in that trap? Usually a squirrel, though some birds have also been up there digging through my pots. Haven't caught a squirrel this year, but that's probably because I've caught a lot more in the walk in trap. So my questions are: how do the flavors differ? How do you know how to choose the best basil for a dish? Back when I grew basil in the garden, before I even had an herb bed, I found that the genovese was the best tasting variety - others, like lettuce leaf and purples, just didn't have the flavor. When I started growing it indoors, and in those windowsill boxes, I looked for a smaller variety, and found that Seratta in Cook's Garden, which I originally bought as Saw-toothed basil, from Burpee's (who bought out Cook's Garden back then, so I think they were the same). That was as good as the genovese I had grown, and smaller, and much slower bolting. And though it is smaller, the number of leaves is incredible, as it keeps branching out! When growing it indoors, one plant is more than enough for me, though that is in the off season, without fresh tomatoes! That Gecofure is definitely a genovese variety, as you can see, and has the same type of leaves, and the same flavor. As you can see, however, it is already growing taller than the seratta, but it also branches out, like the seratta, so it is productive. The taller genovese I remember growing were sort of scraggly; even pinching off the top, they didn't seem to branch out much, and they also bolted early. I also grew one called Genovese Compact, but it was way too compact (about 4" tall!), so I was wondering if Gecofure was the same, but it wasn't. The serratta and gecofure I use in all those Italian dishes, and anywhere calling for regular basil. Occasionally, I'll add just a little of the Thai basil - Siam Queen - to an Italian dish, where the anise flavor would be a good addition, usually in combination with the regular basil. That intense anise flavor of the Siam Queen is an essential ingredient in many Thai dishes - one of the reasons I started growing these indoors in the off season! Another basil I grew for a few years is lemon basil. It was called for in many recipes in Cradle Of Flavor - a book by James Oseland on the foods of Malaysia, Singapore, and Indonesia. This is also the book that got me growing Curry leaves! Unfortunately, the lemon basil bolted very early, and would pretty much stop producing, so I just add lemon zest now, when that's called for.
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Basil
May 31, 2019 10:14:20 GMT -5
Post by tom π on May 31, 2019 10:14:20 GMT -5
Occasionally, I'll add just a little of the Thai basil - Siam Queen - to an Italian dish, Ever grown Eritrean basil? It's the only basil I have this year. Reminds me of Kagnew Station. It's said to taste like Thai basil.
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Basil
May 31, 2019 12:31:06 GMT -5
Post by pepperhead212 on May 31, 2019 12:31:06 GMT -5
I've never tried either of those, tom π. I have tried other anise flavored basils, back when I was trying to find a larger variety than Siam Queen. Unfortunately, the flavors of all of them seemed less complex than SQ, with just the anise, and not a whole lot more. Now, I like the smaller size of the SQ, so I haven't been searching for a new Thai basil.
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Basil
Jun 1, 2019 5:42:08 GMT -5
Post by Mumsey on Jun 1, 2019 5:42:08 GMT -5
Got a free packet of cinnamon basil, planted some, they definitely smell like cinnamon. pepperhead212, what would you use it for?
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Basil
Jun 1, 2019 8:16:17 GMT -5
via mobile
Post by pepperhead212 on Jun 1, 2019 8:16:17 GMT -5
Not sure what I'd use that for, Mumsey. I'm not a fan of that raw cinnamon flavor in savory foods, which is why I never really liked Indian foods, until I started making them myself, toasting the cinnamon, if any in the recipe.
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Basil
Jun 2, 2019 4:54:24 GMT -5
Post by Mumsey on Jun 2, 2019 4:54:24 GMT -5
pepperhead212, I'm thinking in salads? Might try it in my tomato/basil salad.
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